Summer Scallops with Corn Soup

Summer Scallops with Corn Soup

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Dry the scallops with paper towels. Place them on a plate and season generously with salt and pepper.

Heat a heavy skillet over high heat. Add the vegetable oil and, when it is really hot, carefully add the scallops to the pan, being careful not to splatter oil on yourself or crowd the pan with too many scallops. Cook the scallops for 2 minutes on one side without disturbing them, or until they are caramelized, then flip, cooking the other side for only 1 minute or so more. Set aside and keep warm until ready to assemble dish.

To assemble the dish, ladle some Corn Soup into each of 4 wide, shallow bowls. Lay a tomato slice sprinkled with a little salt in the middle of each bowl. Place 3 scallops around the tomato.

Spoon some Olive Salad on top of each scallop. Drizzle 1/2 tablespoon Herb Oil and 1/2 tablespoon chile oil around the edges of the soup. Serve with the Tomato Bread.

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